Ecuadorian Mango Salsa

For  mango lovers!

Ingredients:

1 medium  Spanish onion, diced

1 tsp salt

2 firm mangoes

1 orange or red  capsicum

1 large chilli (not too hot), chopped

2-3 tbs finely chopped parsley

Juice of 1 orange
Juice of 1 lime
1 tsp cumin powder

Method:

Sprinkle onion with salt, let it rest for 15 minutes.

Dice mangoes and capsicum; mix with parsley and chilli. Rinse onion and add to the mixture. Stir citrus juices and cumin; pour over the salsa. Mix well.

Best served with fish and seafood. (Fish in the photo is corn-flour coated bassa fillet, shallow fried)

Ekvadorska Mango Salsa

Za ljubitelje manga!

Potrebno:

1 Ljubicasti luk, sjeckan na kockice
1 k soli
2 cvrsta manga
1 narandzasta ili crvena paprika
1 mala papricica (ne preljuta)
2-3 K persunovog lisca, sjeckanog
sok 1 narandze
sok 1 limete
1 k kima u prahu

Nacin:
Pospite luk sa solju, ostavite po strani 15-ak minuta.
Isjecite mango i papriku. Umijesajte persin i pIsperite luk vodom, ocijedite pa umijesajte i njega. Sastavite sokove citrusa, ubacite kim i promijesajte. Pospite ovo preko salse i promijesajte.
Najbolje servirati sa ribom i morskim plodovima. (Filet ribe na slici je uvaljan u kukuruzno brasno i isprzen)

Onion / Crveni luk

This root vegetable is not just adding flavour to your cooking, it also boosts your immune system and health.
Onion has a very high level of the flavonoid quercetin ( not destroyed by cooking), a strong antioxidant which can block formation of cancer cells. Quercetin has anti-inflammatory, antiviral and antibiotic  effects in our bodies. Onion is thought to suppress activity of bacterium that cause  stomach ulcers and food poisoning. It can help to lower cholesterol, thin the blood and prevent the formation of cloths.
Effective cooked or raw.  

Properties:
-Anti-cancer
-Anti-viral
-Anti- inflammatory
-Antioxidant (vit B1, B6, flavonoids, sulphur compounds)

Onion  (especially raw) may cause indigestion in people with gastro-intestinal condition.

Scroll down for  the recipes

Darwin Bell / Foter.com / CC BY

Crveni luk

 Ovo podzemno povrce, ne samo da daje ukus hrani, takodje pospjesuje imuni sistem i zdravlje.
Luk ima visok sadrzaj flavonoida kversentin (nije unisten prilikom kuhanja), mocan antioksidant koji moze blokirati formiranje stanica raka. Kversentin ima protu-upalni, antivirusni i antibioticki efekt na nase organizme. Za luk se misli da usporava razvoj bakterije koja uzrokuje cireve zeludca i trovanja hranom. Takodje moze pomoci u snizavanju kolesterola, razrjedjivanju krvi i za prevenciju nastanka trombova.
Efektivan je termicki obardjen i sirov.

Svojstva:
-Anti-kancerogena
-Anti-viralana
-Protu-upalna
-Antioksidanti (vit B1, B6, flavonoidi, sadrzi sumpor)

Drugi Recepti

'Sogan Dolma ' - Stuffed Onions

Satay Beef Salad

'Papaz' Stew

French Onion Soup

Bosnian Pot

Italian Ricotta Fritters

If you like doughnuts, you're going to like these fritters. There is no waiting time for rising, they're enriched with protein, which makes them perfect for quick, hot breakfast and / or snack.

Ingredients:
1 cup Ricotta
2 eggs
1/3 cup sugar
zest of 1/2 lemon (optional)
1 1/2 cups SR flour
-oil for deep frying
icing sugar (and cinnamon) for dusting
Method:
Mix first 3 ingredients into a smooth paste, add flour and fold in.
Heat oil in a deep pan (medium heath). Take dough with an ice-cream  server (or spoon),  few at a time, and place it carefully into hot oil. Fry for 1-3 minutes, then turn fritters to other side and fry until golden. Take out on an absorbent paper. Repeat with the rest of dough. When all done, dust with icing sugar.
Serve with jam / honey / custard, or by them-self ...your choice.

Italijanske Fritule sa Rikotom

Ako volite krofne, onda ce vam se svidjeti i ove fritule. Nema cekanja da tijesto naraste, obogacene su proteinima, sto ih cini savrsenim za brzi, topli dorucak ili uzinu.

Potrebno:
1 solja Rikota sira
2 jaja
1/3 solje secera
riban korica 1/2 limuna (po zelji)
1 1/2 solja brasna (samodizajuce ili dodajte 1,5 k praska za pecivo u obicno)
- ulje za duboko przenje
secer u prahu (i cimet) za posuti 
Nacin:
Umutite prve 3 namirnice u glatku masu, zatim dodajte brasno i lagano rukom umijesajte. 
Zagrijte ulje na srednjoj temperaturi; uzimajte tijesto sa hvataljkom za sladoled (ili kasikom) i spustajte u vrelo ulje, po nekoliko u jednom mahu. Przite 1-3 minute, okrenite i przite i drugu stranu dok ne porumeni. Izvadite na upijajuci papir, pa ponovite przenje i sa ostalim tijestom. Kad je sve utroseno, pospite secerom u prahu. Servirajte sa dzemom / medom / pudingom, ili same - vas izbor.

Mushroom and Garlic Sauce

Mushrooms are one of my favourite ingredients in cooking. Low in calories but high in flavour, they can be used in  so many ways. Following recipe for sauce is going well with pasta, as a side sauce, for breakfast with eggs... If you want extra creamy version and  don't  care about calories, use full fat products.

Ingredients:
25 g butter (low fat, for low calorie version)
1 onion, diced
4 garlic cloves, crushed
450-500 g mushrooms, sliced
25 g flour
175 ml (semi-skimmed) milk
120 ml vegetable stock
2 tbs (light) sour cream
1 tbs parsley leaves, chopped
salt and pepper to taste

Method:
Heat butter in a pan, sautee onion. Add mushrooms and garlic. Cook until most of moisture evaporates. Mix flour and milk until smooth. Add to the pan together with vegetable stock. Cook for 5 minutes, or until mixture thickens. At the end,season to taste, stir in sour cream and sprinkle with parsley leaves.

Umak / sos od Šampinjona

Gljive su mi jedan od najdrazih sastojaka za kuhanje. Nizak sadrzaj kalorija i jedinstven ukus su samo dodatci njihovoj upotrebljivosti. Sljedeci recept ide dobro sa tjesteninom, kao prilog, za dorucak sa jajima... Ako zelite vise kremastu structuru i ukus, te nebrinete o kalorijama, koristite punomasne sastojke.

Potrebno:

25 gr maslaca (sa smanjenom masnocom za niskokaloricnu verziju)
1 crveni luk, sjeckan
4 cena bijelog luka, sitno sjeckana
450-500 gr sampinjona, rezanih
25 gr brasna
175 ml (polu-obranog) mlijeka
120 ml povrtnog temeljca
2 K pavlake (smanjene masnoce)
1 K persunovog lisca, sjeckanog
so i biber prema ukusu

Nacin:
Zargrijte maslac, proprzite luk. Ubacite sampinjone i bijeli luk. Dinstajte nekoliko minuta, zatim uspite 

temeljac i mlijeko u koje ste umijesali brasno. Kuhajte 5 minuta ili dok se sos ne zgusne. Na kraju umijesajte pavlaku i pospite persunovim liscem.

Beetroot Goodness / Dobrota Cvekle

Today I'm starting a series of posts about Super Food. Each Friday I will present an immunity booster / medicine for our bodies, accompanied with recipes.

Beetroot was first used in Roman times; ancient Greeks prised it so much that they were offering it to the Gods. Rich in iron, it enhances the production of white blood cells (disease fighting antibodies). It also stimulates red blood cells and improves the supply of oxygen to cells. Very rich in antioxidants, prevents  cancer and heart disease. Good for improving kidney and liver health; high in fibre - important for digestive health.
Pigment betanin in beets can turn urine pink, which is harmless.

  
Properties:
-Anti-cancer
-Anti-viral
-Anti- inflammatory
-Antioxidant (vit A, C, Iron, Calcium, Manganese, Interferon, Anthocyanin)
-Detoxifying
-Good for the hart

Use root and young leaves. (Leaves contain oxalic acid and should be avoided by people with arthritis or kidney stones).
Effective cooked or raw. 

Tip: Do not peel and cook beets in water. Wash them and unpeeled wrap in al-foil, bake 20-35 minutes (depending on size) in an oven. Peel them when cooled.

Scroll down for recipes for beetroot.


Cvekla / Cikla - čistač krvi i  izbacivač toksina

Od danas zelim poceti sa serijom postova o super hrani. Svakog petka cu prezentirati jedan 'podupirac' imuniteta, odnosno lijek za nase organizme, zajedno sa receptima za tu namirnicu.

Cvekla je najprije bila koristena  u Rimsko doba; Stari grci su je toliko cijenili da su je prinosili svojim Bogovima. Bogata zeljezom, podstice proizvodnju bijelih krvnih zrnaca (koji su antitijela za borbu protiv raznih uzrocnika bolesti). Takodje stimulise crvena krvna zrnca i pospjesuje transport kisika do stanica. Veoma bogata antioksidantima, preventativno djeluje protiv raka i srcanih oboljenja. Dobra je za poboljsanje zdravlja bubrega i jetre; Visoke kolicine vlakana pospjesuju probavu.
Pigment betanin u cvekli moze obojiti mokracu u ruzicastu boju, sto je totalno bezopasno.

Svojstva:

-antikancerogena

-anti-virusna

-protu-upalna

-bogata antioksidansima (vit A, C + zeljezo, kalcijum, mangan, interferon, antocijanin)

-detoksifirajuca

-dobra za srce

Upotrebljava se gomolj (korijen) i mlado lisce. (Lisce sadrzava oksalnu kiselinu pa bi trebalo biti izbjegavano od osoba koje imaju artritis ili kamenje u bubrezima).

Efektivna svjeza ili kuhana.

Savjet: Nemojte kuhati oguljenu cveklu u vodi; Operite je i neoguljenu zamotajte u al-foliju. Stavite u rernu i pecite oko 20-35 minuta, u ovisnosti o velicini. Kada se prohladi, ogulite .


Recipes / Recepti

Beetroot Curry

Zucchini and Carrot Fritters with Beetroot Tzatziki

Beetroot Soup

Beetroot, goat cheese, pumpkin and rocket salad

Choco-beet cake

Pink Ravioli